Soups
Red Wolfberry Herb (Qigongcai), Goji Berry & Pork Tenderloin Soup
Traditionally used to clear liver heat, brighten vision, and support eye health in heavy screen users
Why people make this soup
Red wolfberry herb is a lesser-known leafy vegetable sometimes labelled “Taiwanese goji herb” or “land watercress,” though botanically it belongs to the amaranth family (Amaranthaceae) and is more accurately named jin xiu xian miao. Despite the potential for confusion around its name, the plant’s food-therapy properties are well-regarded in Chinese tradition: rich in vitamins and minerals, and classically used to clear liver heat, brighten the eyes, nourish the liver and kidneys, and moisten the lungs. Combined with goji berries — one of the most classic eye-support foods in Chinese cuisine — and lean pork as a gentle protein base, this soup is especially recommended for people who spend their days staring at screens. Available at Chinese or Asian grocers, or online.
Who it suits / who should be cautious
- Particularly suitable for people who work long hours with computers, phones, or other screens
- Suitable for the whole family; children can drink it too
- Those with gastric reflux should drink this soup after meals
- If cooking for a larger family, add a medium carrot for extra sweetness and nourishment
Why these ingredients (the food-therapy logic)
- Red wolfberry herb (hong gou qi cai / jin xiu xian miao): Rich in vitamins and minerals; traditionally associated with clearing liver heat, brightening the eyes, nourishing liver and kidney, clearing lung heat, and reducing phlegm; also mildly diuretic
- Goji berries (gou qi zi): The quintessential eye-support food in Chinese tradition; nourishes liver-blood and kidney yin; reduces eye fatigue and dryness
- Lean pork (shou rou): A gentle, neutral protein base that adds body without excessive fat; easily digestible
Ingredients (about 4–5 bowls / 3–4 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Red wolfberry herb (leaves) | 115–150 g (3–4 liang) | Wash leaves thoroughly |
| Goji berries | 11 g (3 qian) | Rinse and soak briefly |
| Lean pork | 225 g (6 liang) | Slice thinly, blanch briefly |
| Carrot (optional) | 1 medium | Add if cooking for more people |
Method
- Wash the wolfberry herb leaves carefully. Rinse and briefly soak the goji berries.
- Slice the lean pork, blanch in boiling water briefly to remove impurities, then drain and rinse.
- Bring 6 bowls (about 1.5 litres) of water to a boil. Add the pork slices and simmer for about 20 minutes.
- Add the washed wolfberry herb leaves and goji berries. Continue to simmer for another 10 minutes.
- Serve hot, eating the pork, goji berries, and wolfberry herb together with the soup.
Bro Niu’s tips
This soup has a pleasant, clean flavour and is suitable for all ages. If you are cooking for a larger household, simply add a medium carrot to the pot for extra sweetness. Those with gastric reflux should take this soup after a meal rather than on an empty stomach.
Published September 1, 2021 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
